NUTRITION

SERVINGS

INGREDIENTS

7.5 oz chicken thighs

0.25 tbsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup broccoli florets

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, and minced garlic to create the teriyaki glaze.

• 3

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 4

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and the internal temperature reaches 165 degrees.

• 5

  While the chicken cooks, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

• 6

  Pour the teriyaki glaze into the skillet with the chicken, tossing to coat for 1-2 minutes until the sauce thickens and becomes glossy.

• 7

  Plate the glazed chicken alongside the steamed broccoli and garnish with sliced green onions and sesame seeds.